Lamb Steaks with Four Peppers and Nutty Couscous

Ingredients

  • Four 8-ounce boneless lamb leg steaks or beef sirloin steaks (1 inch thick)
  • Salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1 cubanelle pepper, seeded and thinly sliced
  • 4 cloves garlic, finely chopped
  • 1 1/2 cups chicken broth
  • 2 tablespoons butter
  • 2 pinches ground cinnamon
  • One 10-ounce box couscous (1 1/2 cups)
  • 1/4 cup slivered almonds, toasted
  • 8 to 10 Peppadew peppers, chopped
  • 1/4 cup hot pickled yellow peppers, chopped
  • Fresh flat-leaf parsley, finely chopped (a generous handful)
  • Fresh mint, finely chopped (a generous handful), if using lamb steaks

Description

Rachael Likes To Make This Dish For Her Sister, Maria, For Her Birthday On March 15.

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